Most people agree that leftover frozen-then-reheated salmon can never quite match the allure of freshly cooked fish. But since sometimes you just can’t help but eat more than you planned for dinner, there is a simple way to freeze cooked fish that will keep most of its original flavor. The most crucial step is to ensure proper cooling and wrapping of the salmon before freezing.
If you freeze salmon while it’s still hot, the temperature in your freezer may rise by accident, causing some of the salmon to defrost and possibly causing food safety problems. Besides cooling, wrapping your salmon is key. First, cover the fish in plastic wrap before placing it in a resealable freezer bag. The two layers of wrapping protect the food even more from freezer burn, which is the main reason why frozen foods lose their flavor and texture.
When the cold, dry air of the freezer hits your food, it dries it out from the outside. This is called freezer burn. The telltale sign is frosty-looking produce. Once this occurs, theres no way to reverse the damage. To avoid it, the plastic wrap should be tightly fitted around the salmon, minimizing air pockets. When you place it in the freezer bag, expel as much air as possible before sealing it. The less air surrounding your salmon, the more shielded it is from the unforgiving conditions of the freezer. Lastly, dont forget to label the freezer bag with the freezing date. This small step is a big help in tracking how long your salmon has been stored.
Fish is one of the healthiest proteins you can eat It’s low in fat, high in nutrients, and packs a big punch of flavor No wonder it’s a staple on dinner tables everywhere. But cooking fresh fish daily isn’t always feasible. Is freezing and reheating cooked fish a good option?
The short answer is yes. With proper handling, previously cooked fish can be frozen, stored, and reheated while retaining safety, nutrition, and taste. Follow these tips and techniques for freezing fish success.
The Benefits of Freezing Cooked Fish
Freezing cooked fish offers several advantages:
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Longer shelf life – Frozen fish stays fresh and safe for consumption for 2-6 months compared to just 2-3 days when refrigerated
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Meal prepping – Cook once, freeze portioned servings, reheat when needed for easy weeknight dinners.
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Leftover savings – Freeze extra fish after a big meal and reinvent it later. Less waste, more options.
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Nutrient retention – Flash freezing right after cooking locks in vitamins and minerals.
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Budget friendly – Buy fish in bulk when prices drop and freeze for later.
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Always available – Your favorite fish is ready anytime without a special trip to the market.
With a bit of planning, you can maximize these benefits and make the most of your fish cookery.
Tips for Freezing Cooked Fish
Follow these tips for safely freezing cooked fish at peak quality:
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Cool completely – Fish should be chilled to room temperature before packing for the freezer. This prevents freezer burn.
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Portion it – Freeze fish in amounts suitable for one meal. This avoids repeatedly thawing and refreezing.
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Use freezer bags – Pack fish in airtight freezer bags or containers to prevent ice crystals. Exclude air pockets.
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Label – Note fish type and freeze date right on the bag. First in, first out for ideal freshness.
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Freeze fast – Get bags into the freezer quickly. Arrange flat to freeze solid ASAP.
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Store at 0°F – Colder is better for long term storage. Use freezer thermometer to confirm ideal temp.
Follow proper food safety rules when handling raw fish prior to cooking. Once cooked, get it into the freezer fast!
Thawing Frozen Fish Safely
To safely thaw frozen cooked fish:
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Refrigerator – Keep frozen fish sealed and thaw overnight on a plate in the fridge.
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Cold water – Seal fish in a plastic bag then submerge in cold tap water. Change water every 30 minutes.
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Microwave – Use the defrost setting in short bursts. Check often to avoid cooking edges.
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As part of cooking – Frozen fish can go straight into stews, curries, and chowders to thaw and cook.
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On the counter – Only for very thin fillets. Thick cuts risk bacterial growth at room temp.
Never refreeze fish after it’s thawed. Cook within 1-2 days.
Reheating Frozen Cooked Fish
Gently reheat thawed, cooked fish to serving temperature without overcooking using these methods:
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Oven (325°F) – Bake fish loosely wrapped in foil with a drizzle of oil or sauce for 10-15 minutes.
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Skillet – Pan fry over medium-low heat in oil or sauce just until heated through.
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Steamer – Place fish in a steamer basket or perforated pan over an inch of simmering water for 5-10 minutes.
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Microwave – Microwave individual portions, covered, at 50% power in 30 second increments just until hot.
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Simmer – Add fish to soups, stews, and poached dishes for gentle reheating.
Check internal temperature with a food thermometer to ensure fish reaches 145°F. Stop early if carryover cooking will finish the job. Prevent overcooking, which makes fish tough.
Best Practices for Flavor
Freezing dulls flavor, so boost it back with these tricks:
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Marinate before freezing – Soak fish in sauces, herbs, spices, citrus, etc to infuse it with extra flavor.
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Rub with oil or butter before freezing – Adds richness and moisture. Olive, avocado, coconut, and nut oils work well.
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Season after thawing – Sprinkle thawed fish with fresh herbs, salt, pepper, spices, and acids right before reheating.
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Use flavorful sauces and cooking liquids – Poach or reheat fish in broth, wine, salsa, etc to add big flavor.
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Sear, grill, or broil after reheating – A quick pan sear or minute under the broiler adds texture and caramelized goodness.
Recommended Fish for Freezing
Fish fall into two categories – lean and fatty. The fattier varieties freeze best. Excellent choices include:
- Salmon
- Arctic char
- Mackerel
- Lake trout
- Sardines
- Bluefish
- Swordfish
- Tuna
- Steelhead trout
- Mahi mahi
More delicate lean fish can get mealy or flake apart when frozen. These are better fresh:
- Tilapia
- Sole
- Flounder
- Snapper
- Cod
- Halibut
- Bass
Creative Recipe Ideas
Get inspired with these tasty recipes perfectly suited for freezing and reheating cooked fish:
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Greek Fish Tacos – Season with lemon, oregano, garlic. Stuff in warmed corn tortillas with tzatziki.
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Crispy Fish Sticks – Coat in panko, pan fry. Serve with homemade tartar sauce.
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Hearty Fisherman’s Pie – Top fish with mashed potatoes in a baking dish. Bake until browned and bubbling.
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Asian Fish Cakes – Mix cooked fish with scallions, ginger, sesame oil, panko. Pan fry into patties and serve with dipping sauce.
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Creamy Fish Pot Pie – Add fish chunks to sauce of cream, sherry, thyme, carrots, onions. Top with pie crust.
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Curried Fish Salad – Flake fish with curry powder, mayo, golden raisins, almonds, apples. Stuff in a wrap or roll in lettuce.
Let your imagination run wild! Any fish recipe can be made freezer-friendly with a few simple adjustments.
Common Mistakes to Avoid
While freezing and reheating fish is simple, watch out for these common pitfalls:
- Not cooling fish before freezing
- Using wrong containers leading to freezer burn
- Forgetting to label with type and date
- Thawing improperly at room temperature
- Overcooking during reheating resulting in dry fish
- Not using flavor boosting ingredients and techniques
As long as you sidestep these mistakes and follow sound fish handling practices, you can successfully freeze and reheat fish for quick, nutritious meals any night of the week.
Enjoy Delicious Fish Anytime
The ability to stash away cooked fish in the freezer opens up a world of possibilities for seafood lovers. Take advantage of deals, prepare for busy nights ahead, and fix a fast feast even when you forgot to plan anything.
Follow the guidance in this article and you’ll become a master at freezing and reheating fish while enjoying all of its health and taste perks. Soon your freezer will house a variety of seasoned, sauced, and ready-to-go fish meals. You’ll never settle for a boring chicken breast again!
Can you freeze fried fish?
Can you freeze cooked fish?
Press as much air as possible from the bag before sealing it. Write the use-by date on the front of the bag and place your fish in the freezer. Remember, you can freeze cooked fish for around two months. Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing cooked fish to have the best results:
Can you freeze cooked cod fillet?
Wrap the fish in moisture-vapor resistant paper or place in freezer bags, label and freeze. Water — Place fish in a shallow metal, foil or plastic pan; cover with water and freeze. To prevent evaporation of the ice, wrap the container in freezer paper after it is frozen, label and freeze.
Can You thaw cooked fish from the freezer?
The best way to thaw frozen cooked fish is to transfer it from the freezer to the refrigerator and let it defrost slowly overnight. Alternatively, you can thaw it under cold running water or in a microwave at a low setting. 6. Can I eat cooked fish straight from the freezer?
Can You reheat a whole fish?
If you have a whole fish in one piece, you want to reheat it by keeping the skin and making it as crunchy as possible. The skin will also help retain moisture inside the fish, so it is advisable to preserve it. It can be any type of fish like mullet, bass, bream, or dozens of other types.